OK, on to tonight. Inspired by the Dalai Mama's Beans n' Cornbread, I made spicy black beans 'n rice. I had planned to make cornbread to go with it as well, but again, as I was getting my stuff together this morning to get organized for dinner I realized that I was out of canola oil. This was apparently a bad organizational week for me. I have no idea how I overlooked that I was missing ingredients for two planned meals. Well, with only olive oil on hand, I had to scratch the plans for cornbread.....don't think it'd taste quite the same with olive oil, ya know??
This was a very delicious, very flavorful meal. And also very quick and easy. Mairin will only touch beans if she doesn't know she's eating them, which wasn't the case with this. So, this meal was a no go for her. I served Stella beans 'n rice, only I dished out her beans before I mixed 'em in with the good stuff!! Rob and I both enjoyed the meal, although, I think it could have been a little less spicy......I'd definitely reduce the amount of cayenne next time. Rob, on the other hand liked it how it was. I served it over some steamed medium grain brown rice, although you could use any rice you have on hand.
Spicy Black Beans
1 large onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
2 14.5 oz cans diced tomatoes
6 cups cooked black beans, drained
3 Tbs ground cumin
1 Tbs smoky paprika
1 Tbs cayenne (this is how much I used, I suggest less, unless you like a lot of spice)
Salt and Pepper to taste
Heat 2 Tbs EVOO over medium-high heat. Add onions and green pepper and saute until beginning to soften. Add garlic and saute for a minute more. Add undrained tomatoes, beans, and spices. Stir to combine. Bring to a boil, reduce heat to simmer and simmer for about 10 minutes. Serve over rice.